Copy Cat McDonald Fries

Once again, all over the internet I go and look at what I found

Ingredients

4 long potatoes (Russets)

Salt

Stuff you will need

Cutting board

Sharpe knife

Paper Towel

Deep Fat Fryer

Directions

Cut of the ends and cut off the sides to make the potatoes

square but long. Cut the potato in slices about 1/8 inch thick

then lay those slices flat and cut strips the same thickness

so your fries are the same size as McDonald's.    

Soak in cold water for 5 minutes then drain on a paper towel.

In a pot put enough water to cover the fries when laid out in 

a big flat dish. Stir in corn syrup and sugar as the water comes

to a boil.  I used 1/2 cup corn syrup and 1/2 cup white sugar for 12 cups of water. (adjust accordingly) Once the sugar is dissolved and

the water reaches a boil "turn off the heat" and drop in the fries.

Let them soak for 10 minutes then drain on paper towels.

Now place the fries in the freezer for 20 minutes.

Heat your oil to 350 degrees. (I used canola oil) drop in the fries

and deep fry them for 2 minutes only.  Put then on a tray and let cool for 10 minutes.  Drop them back in the oil for 7 minutes.

When they come out of the fryer lay the fries out and dust them with salt. Toss then a bit... and Enjoy!

Triple Chocolate Chip Cookies

My next door neighbor posted this on Facebook.  I don't eat a lot of sweets, but if I did...  I do believe, this would be one of my favorites

Ingredients

1 cup softened butter

2 cups brown sugar

1 teaspoon vanila

2 eggs

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

2/3 cup cocoa

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1 cup semi-sweet chocolate chips

Stuff you will need

Mixing bowl

Spatula

Measuring cups and spoons

Cookie sheet

Parchment paper

Directions

Preheat oven to 375.

Cream together butter, eggs, sugar & vanilla.

Add dry ingredients.  Add the chocolate chips last.

Bake for 10 minutes.

Get a tall glass of milk ready.  Accolades will follow.

Comments and suggestions are ALWAYS welcome!

Oven Fries # 2

Ingredients

3 yukon gold potatoes

2 tbsp extra virgin olive oil

1/2 tsp sweet smoked Spanish paprika

1 tsp garlic powder

1 tsp sea salt

1/8 tsp freshly cracked black pepper

Instructions

Wash, scrub and pat dry 3 medium yukon gold potatoes, cut off 1/4 inch from each end, stand the potato up and cut into vertical slices that are 1/4 inch thick, cut 1/4 inch thick fries from each slice of potato, add the cut potatoes into a large bowl and fill with cold water to about 1/2 inch above the potatoes, let them sit in the water for at least 30 minutes

Drain the potatoes into a strainer and rinse under cold water, then transfer to a dish cloth and pat completely dry, add the potatoes back into the bowl (make sure you dry it first), pour in 2 tablespoons of extra virgin olive oil over the potatoes, a generous 1/2 teaspoon of sweet smoked Spanish paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt and 1/8 teaspoon black pepper, toss together until well combined

Add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they all bake evenly, add into a preheated oven, bake + broil option 250 C - 475 F, after 30 to 32 minutes the french fries should be perfectly cooked and crispy, remove from the oven and transfer to a serving dish, enjoy!

Donair sausages w/bun

Donair Sausages

Makes 8 sausages, 8” long

 400g lean beef

400g lamb

125 g beef suet (fat)

3 tsp dried oregano

2 tsp garlic powder

2 tsp onion powder

1-1/2 tsp salt

1-1/2 tsp dried basil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp cracked black pepper

1/2 tsp cayenne pepper

Toppings

diced tomato

diced yellow onion

Donair sauce

370 ml can evaporated milk, chilled

1/2 cup sugar

2 tsp garlic powder

1-3 tbsp vinegar (see directions)

Sausage buns (makes 6)

3 cups flour

1-1/4 cups water, warm (110°F)

3/4 tsp yeast

3/4 tsp salt

Start the buns first

Mix together all the ingredients together in a bowl and then knead briefly to incorporate everything well. 

Grease the bowl with a little olive oil and then place the dough back in the bowl. Cover with plastic wrap and a towel. Let rise for 3 hours in a warm spot, but out of the direct sun, until doubled. Alternatively, you can proof the yeast, mix in the flour and salt and let rise for  about 1.5 to 2 hours.

Once risen, punch down, knead for 2 minutes and divide into 6 equal pieces. Roll each one into a log about 6-7” long. Place on a floured baking sheet and let rise again for 1 hour.

Preheat the oven to 400°F. Place a pan of water on the bottom rack. Once the buns have risen again, slit the middle of the tops along the length. Bake for 25 minutes until golden brown, removing the water pan 10 minutes into the baking time.

Make the donair sauce

Place the chilled (important) evaporated milk in a plastic, glass or ceramic bowl (not metal). Mix in the sugar and garlic powder.

Stirring painfully slowly, add vinegar very slowly. The mixture will thicken. If you stir too fast the mixture won’t thicken and if you add the vinegar too fast it won’t thicken. Once thickened, chill the sauce.

This is tricky business. I had to make it 3 times, because I was impatient.

Make the sausage

To make the sausage, cube the fat and meat into 1” pieces. Grind with the coarse plate of your grinder. Add the remaining ingredients and knead together with your hands.

Stuff the sausage into casings and twist into 8” links.

To cook, cut the sausages apart, and place into a frying pan with a little water and oil. Bring to a boil. As the water boils the sausage cooks. Make sure to flip the sausage, and pierce them with a fork a few times. Once the water evaporates, the sausages will brown.

oven fries

 potatoes - 3

- 3T cornstarch

- 3/4C water

- non-stick spray

- 3T oil

- rack on lowest rack of oven

- preheat oven to 425

- spray pan to cover lightly

- add oil to pan, move pan around until evenly coated

- prep potatoes - ~3/8" cut fries

- whisk cornstarch & water; microwave in 20-25 sec intervals until starch thickens into "goo"

- toss potatoes in corn starch "goo" - each should be lightly coated

- lay out on sheet pan

- cover pan with foil

- bake covered for 12 min

- remove foil and let brown on 1st side; 10-18 min

- flip, brown on 2nd side 10-18 min

- salt immediately when done

 - remove potatoes to paper towel